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Roasted Asparagus with Walnut-Parmesan Crust

Posted by Olivia on Friday, April 19th, 2013

Spring has sprung and there’s nothing better than fresh local asparagus embraced by a light citrus coat of The Olive Press Limonato Olive Oil. Top that with a crust of chopped walnuts, breadcrumbs, cheese, and a touch more Limonato and you have this wonderfully balanced springtime dish. Picture this alongside grilled fare for dinner, or just a glass of white wine on a sunny day!